Yogurt Banana Bread (5 Ingredients, No Eggs)

This Yogurt Banana Bread is a simple and easy sweet bread loaf made with just 5 ingredients, no eggs, no dairy, and no refined sugar.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Yogurt Banana Bread

This Yogurt Banana Bread is a simple and easy sweet bread loaf made with just 5 ingredients, no eggs, no dairy, and no refined sugar.

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Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 slices

Calories: 202.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Ripe Bananas - 2 large black bananas (note 1)
• ▢ 1 cup Dairy-Free Yogurt - (note 2)
• ▢ ⅓ cup Mild-Flavor Olive Oil - (note 3)
• ▢ 2 cups Self-Rising Flour - (note 4)
• ▢ ⅓ cup Unrefined Sugar - (note 5)

Optional for boost of sweetness and flavors

• ▢ 1 teaspoon Vanilla
• ▢ ½ cup Nuts - I used pecans and walnuts, finely chopped

Instructions

• Preheat the oven to 350°F (180°C). Line all sides of a 9-inch x 6-inch loaf pan with parchment paper. Oil well with cooking oil spray. Set aside.
• Mash the bananas with a fork and pack them in a measuring cup to measure the exact amount. If you mash too much, freeze it for later.
• In a mixing bowl, add mashed banana, yogurt, oil, sugar, and vanilla if used. Stir with a fork to combine.
• Fold in self-rising flour, and use a rubber spatula to stir until a banana bread batter forms.
• If you like, fold in chopped nuts and stir a few times to evenly combine.
• Pour the batter into the loaf pan.
• Bake the bread at 350°F (180°C) on the center rack for 50-65 minutes, foil the top of the pan after 40 minutes to prevent the top from browning too fast. Insert a toothpick in the center of the bread to check baking time. If it comes out clean, it's ready
• Let the bread cool down in the pan for 10 minutes at room temperature.
• Transfer to a cooling rack at room temperature for few hours or overnight before slicing.

Notes

Note 1: You can use any ripeness level. Yellow bananas work, but black spotted bananas will deliver a stronger banana flavor and better sweetness. 

Note 2: I am using coconut yogurt or soy yogurt, but any plain Greek Yogurt works too if you prefer to use dairy.

Note 3: Any low-flavor oil works, like light avocado oil.

Note 4: You can make your own self-rising flour by stirring 2 cups of all-purpose flour with 3 teaspoons of baking powder. To use gluten-free flour, follow my gluten-free guide with my GF blend. The recipe won’t work with almond flour or coconut flour. 

Note 5: Since this banana bread uses only 2 bananas, I recommend adding the sweetener for the best sweetness. The recipe works without added sugar, but it will not taste as sweet. You can use coconut sugar, brown sugar, or sugar. Maple syrup or liquid sweetener won’t work – the bread turns gummy.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store in an airtight container in the fridge for up to 3-4 days.

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Nutrition

Serving: 1slice | Calories: 202.9kcal | Carbohydrates: 25.2g | Protein: 4.2g | Fat: 9.8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 6.3g | Sodium: 12.6mg | Potassium: 102mg | Fiber: 1.4g | Sugar: 5.5g | Vitamin A: 9.3IU | Vitamin C: 3.6mg | Vitamin D: 0.2µg | Calcium: 33mg | Iron: 0.5mg | Magnesium: 22.1mg | Phosphorus: 49.1mg | Zinc: 0.4mg

Ingredients and Substitutions

You only need five simple ingredients to make this recipe. Here’s how to pick and swap them.

• Ripe Bananas – These provide the natural sweetness and moistness for the banana bread. The riper your bananas are (think black spotted), the more intense their flavor and sweetness will be, though yellow bananas also work.
• Dairy-Free Yogurt – This contributes to the moist, tender crumb of the bread, acting as an egg and dairy alternative. I like using coconut or soy yogurt, but any plain plant-based yogurt, such as cashew or oat yogurt, works well. If you consume dairy, plain Greek yogurt also works perfectly.
• Light Olive Oil – This adds richness and helps keep the banana bread incredibly moist. Any other low-flavor oil, such as light avocado oil, is also a good choice.
• Self-Rising Flour – This forms the main structure of the bread and includes leavening agents for rise. If you don’t have self-rising flour, you can easily create it by stirring together all-purpose flour with baking powder. You can make it gluten-free by following my gluten-free guide and using my special GF blend.
• Unrefined Sugar – This adds sweetness to the bread, which I recommend for the best flavor since only two bananas are used. You can use coconut sugar, brown sugar, or regular granulated sugar. I don’t recommend liquid sweeteners like maple syrup, as they can make the bread gummy.

How to Make Yogurt Banana Bread

This recipe is super simple to whip up in just a few minutes of prep. Here’s how in a few pictures.

Mash the bananas in a mixing bowl and measure the amount needed.

Add the other ingredients and combine the batter until sticky.

Pour the batter into a loaf pan with parchment paper and bake it at 350°F (180°C) on the center rack for 50-65 minutes.

Let the bread cool down in the pan for 10 minutes at room temperature and then for a few hours on a cooling rack.

Carine’s Baking Tips

Let me share a few more tips for a perfect banana bread.

• Yogurt Versatility – You can use any plain yogurt you prefer! For a high-protein, dairy-free option, soy yogurt is great, but cashew, coconut, or oat yogurt also work wonderfully. If you eat dairy, regular plain yogurt is perfectly fine too.
• Nutty Crunch – For a crunchy texture and an extra boost of healthy fats and protein, stir in about 1/2 cup of chopped nuts like pecans or walnuts into your batter.
• Chocolatey Option – If you want an extra touch of sweetness, folding in 1/2 cup of chocolate chips into the batter is a fantastic idea.
• Fruity Twist – For a fruity variation, stir in about 1 cup of fresh or frozen blueberries into the batter before baking.
• Mash Bananas Well – Ensure your bananas are well mashed for an even texture throughout the bread. Packing them into a measuring cup helps ensure you have the exact amount needed.
• Prevent Over-Browning – After about 40 minutes of baking, loosely tent the top of your loaf pan with foil. This prevents the top of the banana bread from browning too quickly while the inside continues to cook through.

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